All Star Muffin Mix

I found this recipe awhile ago in a taste of home magazine and thought it was really neat. I have adapted it a little.. They made a big batch of dry muffin mix to have some on hand for a later time. Hmmm..that is a really good concept..Don’t you think??  That way you have it on hand for those quick times you want to whip up some muffins either for dinner or for a friend stopping by for coffee or a quick after school snack for the kiddos.. Well with blueberries in full season down here I thought I would give it a try with fresh blueberries…Oh my yummy!!!!

 

8c all purpose flour

3c sugar

3T baking powder

2tsp salt

2tsp. ground cinnamon

2tsp ground nutmeg

Additional Ingredients:

1 egg

1c milk

1/2c butter

Sugar to sprinkle on the tops

In a large bowl combine the first six ingredients.

 

Store in airtight container in a cool dry place or in the freezer for up to 6 months.

To prepare basic muffins:

Place 2 3/4 cups of muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients until moistened. Fill paper-lined muffin cups three-fourths full. Sprinkle with a little bit of sugar on the tops. Bake at 400 for 18-21 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm…

 For each of the following variations, add additional ingredients, fill muffin cups and bake as directed..

Banana Muffins: Place 2 3/4c muffin mix in a large bowl. Whisk the egg, milk, butter and 1c mashed ripe bananas; stir into dry ingredients just until moistened.

Blueberry Muffins: Place 2 3/4c muffin mix in a large bowl. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in 1c of fresh or frozen blueberries.

Cappuccino Muffins: In a large bowl, combine 2 3/4c muffin mix, 1c chocolate chips, and 2 tsp coffee granules. Whisk the egg, milk, and butter; stir into dry ingredients just until moistened.

Rhubarb-Orange Muffins: In a large bowl, combine 2 3/4c muffin mix, 3/4c diced fresh or frozen rhubarb, and 1/3c orange marmalade. Whisk the egg, milk, and butter; stir into dry ingredients just until moistened.

Apricot-Cherry Muffins: In a large bowl, combine 2 3/4c muffin mix, 1/2c chopped dried apricots, and 1/2c dried cherries. Whisk the egg, milk, and butter; stir into dry ingredients just until moistened.

 

Printable Recipe

(recipe adapted from taste of home)